Black Forest Mini Cake ‘Gâteau Forêt Noire’

For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!
Black Forest Cake TITLE

This is it. The final recipe in this series of chocolate recipes for Vegan MoFo 2014. I had exactly one evening left to test this recipe and hope to all hope that it would turn out right. Just as I was halfway through baking the cake I had a feeling it might all go wrong, so I made up another recipe just in case. No early bed time for me last night.
Black Forest Cake 3
But then it was the first cake that turned out superb. I’m not usually one for cherries in my sweets but this one, guys – prepare for a food orgasm. It’s probably best I made this cake in small size because it would be all too tempting to devour the whole thing and send myself into a food-induced coma.
Black Forest Cake 5.1
I wanted to say thank you to you all for letting me share my chocolate recipes with you. If you read the introductory post in this series, you know how much this book – Chocolat: Fondre de Plaisir – means to me. It is by far the most stained cookbook I own, and I’m proud of that.

I could say I won’t be looking at another piece of chocolate for weeks after this month, but let’s be real – this is me, after all. And I still have 3/4 of this cake waiting in the fridge to be devoured…
Black Forest Cake 2


Black Forest Mini Cake

  • Servings: makes one 15 cm/6 inch cake, serves 4
  • Print

Notes: I don’t like the cherry liqueur to be overpowering, but if you’re a fan, feel free to soak the cherries in a whole lot more liqueur, (and drink whatever’s left after draining the cherries, too, if you fancy). You could probably use 1/4 cup coconut oil instead of vegan butter, but I have not tried it personally.

For the cake:

Dry ingredients:
150g (1 cup) plain flour
1 tsp baking powder
2-3 tbsp cocoa powder
2 tbsp soft brown sugar

Wet ingredients:
125ml (1/2 cup) oat milk
1 tsp apple cider vinegar
125ml (1/2 cup) coconut oil
60ml (1/4 cup) vegan butter

For the cream and cherry filling:
750ml (3 cups) coconut cream, chilled
1-2 tbsp powdered stevia, or 4-5 tbsp icing sugar
approx. 120g (1 cup) frozen cherries, defrosted
approx. 80ml (1/3 cup) cherry liqueur

Chocolate shavings, to decorate

1. Pre-heat the oven to 180ºC (350ºF). Grease two small 15cm/6 inch cake tins.

2. Crumble the soft brown sugar, using your hands, into a large bowl, so it doesn’t make a lumpy batter. Sift the other dry ingredients into the bowl.

3. Place a small saucepan over medium heat. Add the butter and coconut oil to it and melt, stirring with a wooden spoon.

4. Combine the milk and ACV in a small cup and set aside to curdle.

5. Fold the wet ingredients into the dry ingredients, stirring until just combined. Divide the batter evenly between the two cake tins, smooth out the tops and bake for 30 minutes. Cool on a wire rack.

6. Meanwhile, whisk the coconut cream and powdered stevia or icing sugar into stiff peaks. Refrigerate for now.

7. Soak the cherries in the liqueur while the cakes are baking and drain just before using (see next step).

8. When the cakes are completely cooled, carefully slice them in half through the middle, using a bread knife. Slather a heaped tablespoon of coconut whipped cream onto the first slice, then top with a third of the soaked cherries. Place the second slice on top of the first, and again coat with coconut whipped cream and cherries, then top with the third slice. Repeat until you are left with the final, topmost slice, which you place on top of the third, and cover with more coconut whipped cream. Also cover the sides of the cake; this is best done with a spatula or a pallet knife. Decorate with a final flourish of chocolate shavings.

Keep in the fridge for up to 3 days (if it lasts that long).

What was your favourite recipe from my chocolate series?

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,

20 thoughts on “Black Forest Mini Cake ‘Gâteau Forêt Noire’

  1. Oh. My. Goodness. My favorite cake EVER. I came to love it when living in Germany and to say that no one in the States has a clue is too sadly accurate. THIS is the one dessert I’ve been waiting to veganise and now, thanks to you all that’s left is the gluten free flour. Well, that and a week’s fast to be able to enjoy it without guilt because I’m not sharing!
    I’ve loved your recipes this month and I’m not even the chocoholic in the family. This cake though, would have converted me all by its lonesome.
    So many lovely desserts, so little room. I need a plan of action, or a party. 🙂


    • Yay, I’m so glad you like the recipe!! A simple gluten-free blend should do the trick.
      Sometimes you need to bake a cake because you’re throwing a party, and sometimes you need to throw a party because you baked a cake. Go forth and bake, my dear xoxo


  2. The more stains a cookbook has the closer it is to coming to life I think. Stained cookbooks are the characters in my kitchen. What a scrumptious citadel of cake you have there! It just keeps piling up into the sky of cumulus coconut cream clouds doesn’t it? Delightful!


  3. What a coincidence! I just found out about you. This is my first time visiting your site and the first recipe I see is just what I need for my son’s birthday party in about a week! (How did you know?!?) I guess you could say that “you had me at hello” now. 😉

    My question is: what changes should I make to bake the ‘full version’ size of this? Double it? A mini cake just will not accommodate a party. =) I’m also wondering if I should skip the liquor, since it’s a kid’s party (10 years old to adults)… how strong is it? Or perhaps just brush some liquor over the cake itself instead….

    And now, I must go look around the rest of your site! And, I like ‘citadel of cake’ too!


    • Well HELLO THERE 🙂 I am positively ecstatic that you like my blog so much!

      Now, I haven’t tried doubling the recipe, but I imagine it is possible. Just double up all the ingredients and bake for an extra 5 minutes at least (keep checking while it’s baking! If a skewer comes out clean, it’s good.) And mind you wait until the cake is 100% cool before slicing! Use a good bread knife to slice, and start by gently, slowly slicing around the cake, then make your way into the middle.

      As for the alcohol problem, you could soak the cherries in maple syrup instead of alcohol, to make them sweeter. I’m not advocating children eat alcohol, but the quantity in this cake is really low – but hey, you’re the mother so I’ll let you decide. And definitely let other parents know there’s a bit of liqueur in the cake if you go down that route!

      I hope that helps, and I’ll see you around 🙂


      • As far as I know grenadine isn’t alcoholic! (My granny served it to me all the time as a child, so that kind definitely wasn’t!). What a great alternative, do try it and let me know how it goes 🙂


  4. Yum, this looks absolutely divine!! I am also a sucker for chocolate. I made an original German Black Forest Cherry Cake last year and I absolutely hated it because it seemed like the most tedious thing to me (I love simple one layer cakes). But after eating it, I knew I had to do it again! Now I’m excited to be able to make it vegan! Thanks!



  5. As a true German I have to admit this is my most favorite cake ever. I think I will make this for my youngest’ birthday. My question is: I am out of coconut oil, can it be substituted by another kind of oil, or butter, or should I just make the trip to the store and pick some up?


    • Hm, I haven’t tried it with anything but coconut oil, but I would say that vegan butter is your best bet in this situation. Use the same amount of butter as you coconut oil, and just follow the direction of the recipe as is. I’m 99% that should work just fine! Happy bday to your kid, I hope everyone enjoys the cake 😊


  6. I tried with 1/4 cup coconut oil, and everything else the same, the cake couldn’t rise much and texture is kind of heavier. It started to crack at very soon and at around 20min its already fully done (as in no stickiness from tester), probably also due to my oven being hotter than yours. But glad that the inside of the cake is still moist though I think its better to stick to half cup of coconut oil or otherwise the sugar have to up a bit for lightness. But I do like your recipe being low in sugar content. 🙂


    • Hi Joyce, thanks for your comment. It’s hard to tell how ovens differ in their temperatures unless you’ve got an oven thermometer, but it could be yours is hotter than mine. Sorry to ask the obvious questions, but did you add in the right amount of baking powder?
      Glad the cake turned out ok, though! xoxo


      • oh yes I added 1 teaspoon of baking powder. the other possibility is I used natural cocoa and not dutch processed?


      • Hm, I think the oven is the culprit here! I use both types of cocoa powder interchangeably with no issues whatsoever.


Leave a reply - I'd love to know what you think!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s